John Myers
Ingredients for 1 servings:
- 150 g butter (soft)
- 50 g sugar
- 1 egg yolk
- 150 g flour
- 20 g cocoa powder, instant
- 3 tbsp cream
- 90 g block chocolate
- some chocolate coating
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes
with chocolate filling
Preheat the oven to 200°C. Cream the butter and sugar until fluffy, then stir in the egg yolks. Mix the flour and instant cocoa powder, sift it into the butter mixture, and stir it in. Using a spoon, place not-too-large blobs onto a baking sheet lined with baking paper. Leave plenty of space between each one. Shape the mounds slightly round. Tip: If you have a gingerbread cloche, you can use that! Bake the cookies for 10 minutes and then let them cool briefly on the baking sheet. This way they can be removed whole. Allow all cookies to cool thoroughly. In the meantime, soften the chocolate block in a water bath and stir in the cream. Spread the chocolate filling on half of the cookies and sandwich them together with a second cookie. Melt the chocolate coating and decorate the tops of the finished, sandwiched cookies with it. Let them dry thoroughly and store in a cookie tin.
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